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Green Bean Casserole Remix

Servings 6 servings
Author Melissa Sperka


  • 1 1.6 oz packet of garlic & herb sauce mix [I used Knorr]
  • 2 Tbsp butter divided
  • 1 1/2 cups whole milk
  • 1 [24 oz] bag whole frozen green beans thawed
  • 3 Tbsp olive oil
  • 1 minced shallot or 1/4 cup finely diced red onion
  • 8 oz sliced button mushroom
  • salt & black pepper to taste
  • 1/4 cup red wine vinegar
  • 1 [3.5 oz] bag of garlic-pepper crispy onions [I used Fresh Gourmet]


  • To prepare the garlic & herb sauce, mix the entire packet with 1 1/2 cups of milk and one tablespoon of butter and bring to a boil in a small pot. Cook for 3 minutes whisking continually. Reduce the heat to a simmer and keep warm while you prepare the rest of the ingredients.
  • Steam the green beans per the instructions on the package, slightly undercooking, or cook in salted water until crisp tender. [around 4-5 minutes] Drain well.
  • Set the green beans aside while you prepare the mushrooms.
  • In the same pot, heat 2-3 tablespoons of olive oil then add the minced shallot. Cook until the shallot becomes translucent then add the mushrooms.
  • Season with salt and pepper and cook the mushrooms on medium high heat for 5-6 minutes or, until they begin to caramelize and brown.
  • Increase the heat slightly, then pour the red wine vinegar over the mushrooms.
  • Add one tablespoon of butter and the partially cooked green beans to the mushrooms.
  • Saute everything together on medium-high heat until the green beans are heated through and tender. [around 4-5 minutes] Taste and adjust the seasonings if needed.
  • To serve, arrange the sauteed green beans and mushrooms on a serving platter, drizzle with the garlic & herb cream sauce then sprinkle with garlic-pepper onions. Serve hot.